Printer-friendly recipe > Serves 1–2 entrée, 3–4 sides Ingredients: 4 tablespoons, whole butter 1/2 cup, onion (small diced) 4 cups (3–4 whole potatoes), Russet potato (small diced) 1 clove, garlic (minced) 4 cups, chicken stock (heated) 1/4 cup, Parmesan Reggiano (grated) Salt, to taste Pepper, to taste Directions: Heat well-seasoned chicken stock and hold at […]
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